Go Back
Easy Instant Pot Beef Noodle Soup Recipe

Easy Instant Pot Beef Noodle Soup Recipe

Tender beef, vegetables, herbs, and wide egg noodles come together in a rich homemade broth for an easy dinner soup. Pressure cooking makes the beef wonderfully tender while adding the noodles afterward keeps their texture just right.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Vegetables
  • 1 1/2 pounds Beef stew meat or boneless beef chuck, cut into 1-inch pieces
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 3 medium Carrots, peeled and sliced
  • 2 stalks Celery stalks, sliced
Broth and Seasoning
  • 6 cups Low-sodium beef broth
  • 2 cups Water
  • 2 tablespoons Tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried Italian seasoning
  • 1 leaf Bay leaf
Noodles and Garnish
  • 8 ounces Wide egg noodles
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Set the Instant Pot to Sauté and add the olive oil. Season the beef with some of the kosher salt and black pepper, then brown it in batches for about 2 minutes per side. Transfer the browned beef to a plate.
  2. Add the diced onion and sliced celery to the pot. Cook for 3–4 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for about 30 seconds.
  3. Stir in the tomato paste and scrape the browned bits from the bottom of the pot. If anything is stuck, add a small amount of broth and loosen it thoroughly before continuing.
  4. Return the beef to the Instant Pot. Add the carrots, beef broth, water, Worcestershire sauce, remaining salt and pepper, dried thyme, Italian seasoning, and bay leaf. Stir well.
  5. Lock the lid and set the Instant Pot to High Pressure for 20 minutes. Allow a 10-minute natural pressure release, then carefully quick-release the remaining pressure.
  6. Remove the bay leaf. Set the pot to Sauté and bring the soup to a simmer. Add the wide egg noodles and cook for 5–7 minutes, stirring occasionally, until just tender.
  7. Taste the soup and adjust the salt and black pepper as needed. Ladle it into bowls and finish each serving with chopped fresh parsley.

Notes

Brown the beef in batches so it develops a flavorful crust instead of steaming. Add the noodles only after pressure cooking to prevent them from becoming mushy. Refrigerate leftovers promptly and store them in an airtight container; the noodles may absorb broth as they sit.